Curried Broccoli and Cauliflower Soup

Curry and nutmeg give just the right zing to this vegetable puree.

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 cup diced onion
• florets from 1 Broccoli head
• florets from 1/2 Caulliflower
• 1 1/2 teaspoons curry powder
• 5 cups vegetable broth
• 2 cups Clearwater's Cream Top Yoghurt
• 1/8 teaspoon nutmeg, ground
• 1 teaspoon salt
• 1 teaspoon pepper

In a large soup pot, heat olive oil over medium-high heat and saute garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes.

Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yoghurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yoghurt from curdling. Server warm.